Bring a large pan of water to boil and cook the “hylopites”. Drain them and cool them with water. In a food processor, add the spinach, garlic, pine nuts, “graviera” or parmesan cheese, salt and freshly ground pepper and blend them together. Slowly add the olive oil and continue blending to a smooth paste. Pour the pesto sauce on the “hylopites”, stir well and serve with a few pine nuts and “graviera” or parmesan cheese.